Gasp, shock, horror!
I have processed food in my house!
I have gluten-free Weetbix in my pantry and puffed rice. And rolled oats, organic rice cakes, and brown rice crackers.
My approach to eating well is this – eat mainly vegetables, some fruit, nuts, seeds, good quality eggs and meat and minimise processed packaged food. When it comes to processed packaged food, I choose them consciously by understanding what’s in them. They are a minimal part of our diet, but they are what I call my fall-back food. You know, for the times when the wheels fall off or you’re in a mad rush.
This week I have been short on time and so the bus-hold has had porridge and Weetbix most days for breakfast. Today, I didn’t have to rush madly so I wanted to make a breakfast which was a little special. The result was this Chocolate Bean Pudding. It’s loaded with protein and good fats to keep our tummies full for longer – just what we need because we’re driving for about 3 hours today.
Equipment
- food processor
Ingredients
- ½ cup sunflower seeds
- 2 tbsp chia seeds
- 400g can red kidney beans
- 2 frozen bananas
- ½ medium avocado
- ½ cup coconut milk
- 2-3 tbsp cacao powder
- pinch ground cinnamon
- 1 egg
- 1 tbsp sweetener (of your choice) rice malt syrup, raw honey or maple syrup*
- fresh fruit and pepitas to serve
Instructions
- Add sunflower seeds and chia seeds to a processor and blitz until it’s a fine meal.
- Rinse and drain the red kidney beans, then add them to the processor.
- Add the rest of the ingredients.
- Using high speed, combine all the ingredients until they are ‘mushed’ (technical term) together.
- Now use medium speed for 2-5 minutes to make the pudding the consistency your family would prefer (I left mine a little textured – our daughter liked it, our son not so. I needed it to be smoother for him).
- Divide the pudding up into 4 bowls and serve with fresh fruit and a sprinkle of pepitas.
Notes
Another 3 Ways
- Add more liquid along with some ice to turn this into a smoothie
- Add a good dollop of this on top of cereal to make your cereal breakfast more nutritious.
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About the Author: Bel Smith
